Ingredients
- Begin by cutting 3 chicken breasts into halves, ensuring they are skinless and boneless
- Season with a desired amount of salt and ground black pepper
- Heat up a divided ½ cup of vegetable oil or as required in a pan
- Dice half a red onion and mince 3 cloves of garlic to add to the pan
- Lightly chop 1 ½ bunches of cilantro leaves for a fresh touch
- Incorporate 1 tablespoon of aji amarillo chili paste for a spicy kick
- Pour in ½ cup of chicken broth for added flavor
- Dice a red bell pepper to intensify the color and taste
- Adjust with 2 ½ cups of water or more if necessary
- Introduce 2 cups of uncooked white rice for a hearty base
- Finally, add a 10-ounce package of frozen peas and carrots to complete the dish
Step 1
Prepare the chicken by generously seasoning it with a pinch of salt and a sprinkle of pepper.
Step 2
In a large saucepan, heat up some oil over medium-high heat until it coats the bottom evenly. Sear the chicken in the hot oil until it turns golden brown on all sides, approximately 5 to 7 minutes. Once done, transfer the chicken to a plate.
Step 3
Add a bit more oil to the pan before tossing in the diced onion. Saute the onion until it becomes translucent, which should take around 5 minutes. Next, add in the minced garlic and continue to saute for an additional 1 to 2 minutes. Stir in the fresh cilantro, a dollop of chile paste, and a bit more salt and pepper. Keep sauteing until the cilantro darkens and becomes fragrant, usually for about 3 to 5 minutes. Then, pour in the chicken broth to deglaze the pan, making sure to scrape up all the flavorful browned bits with a wooden spoon. Allow the mixture to lightly simmer for 3 to 5 minutes.
Step 4
Carefully transfer the contents of the pan into a blender and blend until smooth.
Step 5
In the same pan, add a little more oil and saute the sliced bell pepper until it softens, which should take roughly 5 minutes. Return the blended cilantro mixture to the pan and reintroduce the chicken. Cover the pan, lower the heat, and let it cook until the chicken is cooked through and the juices run clear, typically for about 20 to 30 minutes.
Step 6
Once the chicken is cooked, remove it from the pan. Add water and rice to the pan, adjusting the water quantity as needed. Bring the mixture to a boil, cover with a lid, reduce the heat to low, and simmer until all the liquid is absorbed and the rice is tender, usually for 20 to 40 minutes. Finally, stir in some peas, carrots, and the cooked chicken, allowing everything to heat through for an additional 5 to 10 minutes before serving.
Extra Tips & Suggestions
- 1. Embrace the art of organization by using colorful containers to store your ingredients for the Ultimate Peruvian Rice and Chicken Delight. This not only adds a pop of color to your kitchen but also makes it easier to find what you need when it's time to cook.
- 2. Keep your pantry stocked with essential Peruvian ingredients such as aji amarillo paste, aji panca, and queso fresco. These items can be stored in a cool, dark place and will add authentic flavors to your dish.
Reviews
Nyla
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Leah
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